Categories: RICE

Ingredients

• 1 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• 1-1/4 cups (300 grams) finely chopped onion
• 2-1/4 cups (600 grams) Carnaroli or Arborio rice
• 1-1/2 cups (325 grams) San Angelo Pinot Grigio
• 6 cups hot chicken or beef stock or canned broth
• 1 oz (25 grams) dried Porcini mushrooms
• 1/4 teaspoon salt, as needed
• freshly ground black pepper
• sprinkle of parsley
• 1/2 cup (100 grams) freshly grated Parmigiano Reggiano cheese

Directions

1. In a small saucepan, heat 1/2 cup (1/8 liter) of the stock/broth to a boil. Remove the pan from the heat and stir in the Porcini. Let stand until the Porcini are softened, about 20 minutes.

2. Drain the mushrooms and reserve the liquid. Rinse the Porcini briefly under cold water to remove any dirt. Drain well and chop coarsely; strain the soaking liquid through a filter or cheesecloth, and blend back in with the remainder of the stock/broth.

3. In a large casserole or Dutch oven, heat the olive oil and two tablespoons of butter over medium heat. Cook the onion until golden, stirring often. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent.

4. Pour in the wine and stir well until all the wine is evaporated. Add 1/2 cup (1/8 liter) of the hot stock and 1/4 teaspoon of the salt. Cook, stirring constantly, until all the stock has been absorbed. Continue to add hot stock in small batches and cook until each successive batch has been absorbed, while stirring constantly and keeping the rice at a simmer. After about 15 minutes from the first addition of stock, add the mushrooms and parsley, and continue cooking the rice with the broth for about another five minutes, until the rice achieves a firm “al dente” texture. Adjust seasoning with salt and pepper as desired.

5. Remove the pan from the heat, and blend in the remaining tablespoon of butter until completely melted, then the cheese. Serve immediately.

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